Chef Peter R. Schneider

My first experience with the food industry was in Hamburg, Germany while I was in the Air Force. On the base I did it all — I was a waiter, cook and dishwasher. The head chef taught in the usual German way with a lot of strictness and little reward every once in a while to keep you going.

This was discouraging and kept me out of the kitchen. After some part time stints at local restaurants were I was stationed, my family moved to the Dominican Republic were I met my mentor, Chef Uwe Kaulfers.

 
We ran the Ambassador Hotel where the Godfather movie was filmed and I was responsible for the Diplomat, a first class restaurant. Chef Uwe taught me almost everything there is to know about the culinary arts and service trade.

In 1983 I moved with him to Iowa replacing him as Executive Chef at Jumer’s Castle Lodge, a European (German) style Hotel. Moving to the F&B Director position let me travel extensively in the US while I kept on learning.

I met Chef PJ Thomas in 1990 when he worked for Boyd Gaming and I stayed in the Las Vegas market working with some of the major resorts and country clubs in different Hotels.

In 1999 I attended college to become a certified chef. We were trained with extra focus on the HACCP, Serve Safe, Nutrition and Hotel required to become certified by the ACF. In January 2001 I received my C.E.C. certification (Certified Executive Chef) from the A.C.F. and here I am today, still working on a dream. Maybe one day, I’ll share that dream. ;-)